From Asparagus to Zucchini: A Guide to Cooking Farm-Fresh Seasonal Produce

( 3 )

Overview

This informative and easy-to-use cookbook, compiled by members of the sustainable agriculture community, has sold over 20,000 copies to Community Supported Agriculture (CSA) farmers and their customers across the country since its first printing in 1996. Now upcoming in its third edition, From Asparagus to Zucchini will feature new and updated recipes along with valuable information on nutrition, storage and history of more than 50 vegetables and herbs. The book contains 300 new recipes including contributions ...
See more details below
Available through our Marketplace sellers.
See All Options
Other sellers (Paperback)
  • All (16) from $2.12   
  • New (3) from $21.35   
  • Used (13) from $2.12   
Close
Sort by
Page 1 of 1
Showing All
Note: Marketplace items are not eligible for any BN.com coupons and promotions
$21.35
Kings Ridge Media WI
Seller since 2006

Feedback rating:

(818)

Condition:

New — never opened or used in original packaging.

Like New — packaging may have been opened. A "Like New" item is suitable to give as a gift.

Very Good — may have minor signs of wear on packaging but item works perfectly and has no damage.

Good — item is in good condition but packaging may have signs of shelf wear/aging or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Acceptable — item is in working order but may show signs of wear such as scratches or torn packaging. All specific defects should be noted in the Comments section associated with each item.

Used — An item that has been opened and may show signs of wear. All specific defects should be noted in the Comments section associated with each item.

Refurbished — A used item that has been renewed or updated and verified to be in proper working condition. Not necessarily completed by the original manufacturer.

New
2004-09-01 Paperback New New Book. Item delivered via UPS in 7-9 business days. Tracking available by request.

Ships from: Appleton, WI

Usually ships in 1-2 business days

  • •Canadian
  • •International
  • •Standard, 48 States
  • •Standard (AK, HI)
  • •Express, 48 States
  • •Express (AK, HI)
$65.00
bluehouse
Seller since 2013

Feedback rating:

(39)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • •Standard, 48 States
$125.00
bluehouse
Seller since 2013

Feedback rating:

(39)

Condition: New
Brand new.

Ships from: acton, MA

Usually ships in 1-2 business days

  • •Standard, 48 States
Page 1 of 1
Showing All
Close
Sort by
Sending request ...

More About This Book

Overview

This informative and easy-to-use cookbook, compiled by members of the sustainable agriculture community, has sold over 20,000 copies to Community Supported Agriculture (CSA) farmers and their customers across the country since its first printing in 1996. Now upcoming in its third edition, From Asparagus to Zucchini will feature new and updated recipes along with valuable information on nutrition, storage and history of more than 50 vegetables and herbs. The book contains 300 new recipes including contributions from well-known chefs and many other supporters of the sustainable agriculture movement. The Madison Area Community Supported Agriculture Coalition, located in Madison, Wisconsin, is a non-profit organization promoting the production and consumption of fresh, locally produced foods. MACSAC is part of the national movement that is connecting eaters to the food they eat and the farms that produce it.
Read More Show Less

What People Are Saying

Deborah Madison
"From Asparagus to Zucchini sparkles with a sense of community, that all-important 'extra' that comes along with beautiful food fresh from the farm. It answers the question of what to do with your armloads of greens, exotic herbs, and never before seen vegetables with recipes that are as concise and doable as they are appealing. The essays that precede the recipes shouldn't be missed - they will reaffirm - or awaken, as need be, your dedication to enjoying the unique flavors of your local foods while nourishing the life of the sustainable family farm. What could be better than that?"
—author
Kevin Henkes
If you've got a vegetable, this book probably has a recipe for it and a great one at that! And to think we used to compost our Jerusalem artichokes. (Kevin Henkes, author, A Weekend with Wendell)
Read More Show Less
Read More Show Less

Product Details

  • ISBN-13: 9780972121781
  • Publisher: Jones Books
  • Publication date: 9/1/2004
  • Edition description: REV
  • Edition number: 3
  • Pages: 236
  • Product dimensions: 8.52 (w) x 11.00 (h) x 0.58 (d)

Table of Contents

Acknowledgements ii
Food for Thought
Introduction 2
Community Supported Agriculture 4
Thinking Outside the Shopping Cart 7
A Case of Apples and Oranges: What's So Special About Eating Locally? 8
Easy Steps to Incorporate More Local and Seasonal Food into Your Diet 12
Eating Seasonally: A Personal Reflection 14
Ode to Celeriac 16
Reorganizing Your Time and Reorienting Your Talents for Regional and Seasonal Eating 18
The Vegetables
Asparagus 22
Basil 24
Bean  26
Beet  30
Bok Choy      34
Broccoli      38
Brussels Sprout 40
Burdock Root 44
Cabbage 46
Carrot        50
Cauliflower 52
Celeriac        54
Celery        58
Chard 60
Chinese Cabbage 64
Cilantro        66
Corn  68
Cucumber      72
Dill  74
Edible Flower 76
Eggplant        78
Fennel        82
Garlic        86
Greens - Cooked 88
Greens - Salad 92
Jerusalem Artichoke 94
Kale    98
Kohlrabi      102
Leek 106
Mint 108
Onion        110
Oregano      112
Parsley      114
Parsnip      116
Pea  120
Pepper       122
Potato      126
Pumpkin      128
Radish       130
Rhubarb      134
Rosemary 136
Rutabaga        138
Sage 142
Spinach      146
Summer Squash 148
Sweet Potato 150
Thyme   154
Tomatillo    156
Tomato       158
Turnip       160
Wild Things 162
Winter Squash 166
Zucchini 168
Seasonal Combinations 172
Inch by Inch, Row by Row: Kids and Vegetables 185
Kids' Recipes 187
Home Food Preservation 190
Resources
The Madison Area Community Supported Agriculture Coalition (MACSAC).   196
Farmers' Markets 198
Restaurants and Grocers 199
Organizations and Other Recommended Resources 200
Cookbooks and Other Food Resources 208
Recipe Index 213
Evaluation Form 222
Read More Show Less

First Chapter

Asparagus
Asparagus officinalis
   One of the very first spring messengers of the garden is the perennial asparagus spear, with its nose poking through the moist soil. Asparagus stands alone in its unique and simple gourmet qualities. Interestingly, asparagus is related to onions, garlic and other members of the lily family.
    Asparagus has been used since ancient times in many parts of the world. Its name is most likely derived from the Persian word asparag, meaning "sprout." However, the Greek word aspharagos means "long as one's throat" and in England during the 18th century this vegetable was known as "sparrow grass." Regardless, its popularity lives on.
       Asparagus season is short, adding to its specialness. Enjoy it thoroughly while it's here!
      Not only is asparagus a culinary delight, it is also a nutritional winner. Generally, raw asparagus ranks high in vitamins A, B-complex and C, and is also rich in minerals from the soil, particularly potassium and zinc. Nibble on some tender asparagus raw for its full flavor and nutritional value. Like other vegetables, it will lose some, though not all, of its B-complex and vitamin C during the cooking process. Popular also with those who are counting calories, asparagus contains no fat and only 35 calories per one cup serving.
Cooking Tips
o   Snap off or remove with a knife the bottommost woody part of the spear.
o        Try tender asparagus spears raw. Chop into a salad, or enjoy with a dip.
o       Asparagus is best cooked simply. Here are two suggestions:
      - Arrange spears loosely in a skillet with an inch of lightly salted boiling water. Simmer for 3-5 minutes or until bright green and tender, but not mushy. Remove from heat and run under cold water to stop the cooking process.
      - Steam asparagus upright in a tall covered pot over approximately one inch of water until tender, about 10 minutes. This method cooks the tougher bottoms more thoroughly while gently steaming the tender tops.
o      Try serving asparagus warm topped with butter, lemon and a sprinkle of Parmesan cheese.
o        Try serving cold with a simple vinaigrette, or try olive oil with fresh squeezed lemon and a sprinkle of salt.
o Try them on your kids! They're mild in flavor and fun to chomp down, raw or cooked.
Storage Tips
o        Refrigerate immediately and use as soon as possible. Asparagus' sugars will turn rapidly to starches, reducing flavor quickly.
o Wrap asparagus in a damp cloth and store in the hydrator drawer of the refrigerator. An alternate storage technique to retain vitality is to bundle spears with a rubber band and place upright in a container with an inch of water.

For additional recipes that feature asparagus, see Seasonal Combinations chapter.
 Asparagus Risotto Cakes - MACSAC
1 pound asparagus, tough ends removed
1 tablespoon olive oil
1 cup finely chopped onions
1 tablespoon minced garlic
1 1/2 cups arborio rice
1 pinch saffron threads, crushed
3/4 cup white wine
6-8 cups chicken stock
2 tablespoons butter
1/2 cup freshly grated Parmesan cheese
1 teaspoon lemon juice
salt and pepper to taste
1/2 cup breadcrumbs
oil or butter for pan-frying cakes

Steam asparagus over boiling water 4-5 minutes. Rinse in cold water and chop. Heat olive oil in saucepan over medium flame; add onions and cook until translucent. Add garlic; cook 1 minute longer. Add rice and stir 2 minutes. Add saffron and wine. Simmer hard, stirring, until liquid is reduced by half. Add 1/2 cup stock; stir until absorbed. Continue to add stock 1/2 cup at time and stir constantly until absorbed, until rice is cooked through and begins to clump (this is more than you would cook it for normal risotto). Add butter, cheese, lemon juice, asparagus, salt, and pepper. Spread on baking sheet; cool. Form patties and dip into breadcrumbs. Heat oil or butter in skillet; saute cakes until golden brown on both sides. Makes 4 large or 6-8 small servings.

Asparagus alla Milanese - Patrick O'Halloran, Lombardino's Restaurant

1 1/2 pounds slender asparagus, trimmed & peeled
1 shallot, minced
1 clove garlic, thinly sliced
3-4 tablespoons extra-virgin olive oil, divided
1 tablespoon white wine
6 organic eggs (as fresh as possible)
1/2 cup freshly grated Parmigiano-Reggiano
salt and pepper to taste
Heat 2 tablespoons olive oil in large skillet over medium-high heat, add asparagus, and saute 1 minute. Add shallots and garlic; cook another minute. Add wine, stirring to release bits sticking to bottom of pan. Add salt and pepper. Keep heat low while you fry the eggs sunny side up in more olive oil in a non-stick pan. Divide asparagus onto 6 warmed plates, top each with one egg, a drizzle of olive oil, some Parmesan, and freshly ground black pepper. Makes 6 servings.

Simply Delicious Asparagus Soup - Matthew and Susan Smith, Blue Valley Gardens

8 tablespoons (1 stick) butter
3 1/2 - 4 cups chopped onions
8 cups chicken stock
2 pounds asparagus
1/2 cup cream
salt and pepper to taste

Heat butter in soup pot, add onions; and cook until tender. Add stock; bring to boil. Cut tips off asparagus; reserve. Chop stems and add to pot. Simmer gently until asparagus is very tender, 15-20 minutes. Puree in a food processor and return puree to pot. Add tips; cook gently 5-10 minutes. Stir in cream, salt, and pepper. You may add fresh lemon thyme or dill, also; if you used dried herbs, add them to the onions as they cook. Makes 8-10 servings.
Asparagus Guacamole - MACSAC

2 cups chopped, cooked asparagus
2 tablespoons plain yogurt or sour cream
2 tablespoons fresh lime juice
2 tablespoons minced green onion
2 tablespoons tomato salsa
1 tablespoon minced cilantro
1 teaspoon minced garlic, pressed to a paste with a fork
1/2 teaspoon cumin
salt and pepper to taste
Puree asparagus, yogurt, and lime juice in food processor or blender. Stir in remaining ingredients. Serve with tortilla chips or crackers, or as a sandwich spread. Makes 1 3/4 cups.
Read More Show Less

Customer Reviews

Average Rating 4.5
( 3 )
Rating Distribution

5 Star

(2)

4 Star

(1)

3 Star

(0)

2 Star

(0)

1 Star

(0)

Your Rating:

Review Guidelines
Add Recommendations
Your Name: Create a Pen Name or

Barnes & Noble.com Review Rules

Our reader reviews allow you to share your comments on titles you liked, or didn't, with others. By submitting an online review, you are representing to Barnes & Noble.com that all information contained in your review is original and accurate in all respects, and that the submission of such content by you and the posting of such content by Barnes & Noble.com does not and will not violate the rights of any third party. Please follow the rules below to help ensure that your review can be posted.

Reviews by Our Customers Under the Age of 13

We highly value and respect everyone's opinion concerning the titles we offer. However, we cannot allow persons under the age of 13 to have accounts at BN.com or to post customer reviews. Please see our Terms of Use for more details.

What to exclude from your review:

Please do not write about reviews, commentary, or information posted on the product page. If you see any errors in the information on the product page, please send us an email.

Reviews should not contain any of the following:

  • - HTML tags, profanity, obscenities, vulgarities, or comments that defame anyone
  • - Time-sensitive information such as tour dates, signings, lectures, etc.
  • - Single-word reviews. Other people will read your review to discover why you liked or didn't like the title. Be descriptive.
  • - Comments focusing on the author or that may ruin the ending for others
  • - Phone numbers, addresses, URLs
  • - Pricing and availability information or alternative ordering information
  • - Advertisements or commercial solicitation

Reminder:

  • - By submitting a review, you grant to Barnes & Noble.com and its sublicensees the royalty-free, perpetual, irrevocable right and license to use the review in accordance with the Barnes & Noble.com Terms of Use.
  • - Barnes & Noble.com reserves the right not to post any review -- particularly those that do not follow the terms and conditions of these Rules. Barnes & Noble.com also reserves the right to remove any review at any time without notice.
  • - See Terms of Use for other conditions and disclaimers.
Search for Products You'd Like to Recommend

Recommend other products that relate to your review. Just search for them below and share!

Create a Pen Name

Your Pen Name is your unique identity on BN.com. It will appear on the reviews you write and other website activities. Your Pen Name cannot be edited, changed or deleted once submitted.

 
Your Pen Name can be any combination of alphanumeric characters (plus - and _), and must be at least two characters long.

Continue Anonymously
Sort by: Showing all of 3 Customer Reviews

  • Anonymous

    Posted July 23, 2006

    makes life easier

    I am a member of a great CSA farm in Michigan and before becoming a member I knew nothing about farm fresh vegis and fruit....this book does wonders for those, like myself, who need help using all the yummy stuff they get from the farm.

    Was this review helpful? Yes  NoThank you for your feedback.   Report this reviewThank you, this review has been flagged.

  • Anonymous

    Posted May 26, 2009

    No text was provided for this review.

  • Anonymous

    Posted October 31, 2008

    No text was provided for this review.

Sort by: Showing all of 3 Customer Reviews
If you find inappropriate content, please report it to Barnes & Noble
Why is this product inappropriate?
Comments (optional)